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Sweetcorn and black rice salad

Sweetcorn and black rice salad
4.6 91 ratings
Prep. 15 min
Total 1 h
4 portions
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Ingredients

Dressing
  • light olive oil
    80 g
  • orange juice (approx. ½ orange)
    30 g
  • apple cider vinegar
    30 g
  • Dijon mustard
    1 tsp
  • salt plus extra to taste
    2 pinches
  • ground black pepper plus extra to taste
    2 pinches
Black rice salad
  • black rice (see Tips)
    200 g
  • water
    1000 g
  • cinnamon quills
    2
  • caraway seeds
    1 tsp
  • cardamom pods crushed
    5
  • sweet corn cobs husk removed
    2
  • red onion cut into thin slices
    20 - 40 g
  • pecan nuts
    100 g
  • orange peeled and segmented
    1
  • pomegranate cut into quarters and arils removed (see Tips)
    1
  • fresh coriander leaves only, cut into pieces
    5 sprigs
  • fresh mint leaves only, cut into pieces
    5 sprigs
  • fresh flat-leaf parsley leaves only, cut into pieces
    10 sprigs

Difficulty

easy

Nutrition per 1 portion

Sodium 147.5 mg
Protein 13.1 g
Calories 3152.3 kJ / 750.5 kcal
Fat 41.7 g
Fibre 17.1 g
Saturated Fat 5 g
Carbohydrates 73.3 g

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Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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